Ever-increasing public interest and concern over food safety, as well as commercial pressure to improve food quality and extend product shelf life, have greatly increased the responsibility and accountability of all those involved in the microbiological examination of foods and food-related samples. In order to maintain the consistently high standards of laboratory practice that are required in food microbiology, all staff must be suitably trained to understand what they are to do, how they are to do it and why they must do it in a prescribed way. Properly trained laboratory staff are a valuable asset, whether they work in a food industry, public health, research or contract testing laboratory, and they make a significant contribution to the reliability of the results obtained from microbiological examinations of food samples.

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Food Microbiology and Laboratory Practice

  • Product Code: 9780632063819
  • Delivery: minimum of 3 working days
  • Availability: Out Of Stock   Contact Us
  • Author: Chris Bell, Paul Neaves, Anthony Williams
  • Publisher: John Wiley & Sons
  • Edition: 0
  • Copyright: 2005
  • Table of Contents
  • ₱9,870.00